Ingredients

How to make it

  • Microwave pumpkin till soft.
  • Let cool just till you can handle it, and peel and chop.
  • Meanwhile, if using TVP, place in a bowl or large cup and add broth to cover, plus about 1/2".
  • Let sit to reconstitute.
  • Heat oil in a large skillet with a cover or splatter shield.
  • When hot but not smoking, add mustard seeds and turmeric and stir. In a minute or so the seeds will start to change color and pop like tiny popcorn; cover quickly or they go allover the place.
  • In maybe 30 seconds, when the popping has almost stopped, uncover and add all veggies.
  • Saute till all is tender.
  • Add all remaining ingredients, stir well and heat through.
  • Adjust seasonings and serve with rice or pita bread.
  • This is even better if you let it cool a bit before serving.
  • Good cold or at room temperature too, and reheats fine.
  • Note: The red curry paste is MUCH better than powder--rich, mellow and a bit tangy from the tamarind.
  • My note: I'd use olive oil in the recipe for sure!

Reviews & Comments 5

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  • myrna 6 years ago
    lovely!
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    " It was excellent "
    annielikestocook ate it and said...
    sounds great!
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    " It was excellent "
    dmajor ate it and said...
    Sounds good, just not a fan of tofu. I guess I can leave that out or sub something else. But, does sound quite good! Thanks, high 5
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    " It was excellent "
    juels ate it and said...
    wow, this sounds great! Good use for those left-over pumpkins.
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    " It was excellent "
    chefelaine ate it and said...
    Sounds delish!! Thanks, and HIGH FIVE :+D
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